scholarly journals Bioactive potential of nanoparticles of acerola byproduct (Malpighia sp. L): Bioaccessibility in nectar

2020 ◽  
Vol 9 (9) ◽  
pp. e159996691
Author(s):  
Alessandra Pinheiro de Góes Carneiro ◽  
Antonia Livânia Linhares de Aguiar ◽  
Ana Cristina Silva de Lima ◽  
Larissa Moraes Ribeiro da Silva ◽  
Paulo Henrique Machado de Sousa ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Vitamin C ◽  
Bioactive Compounds ◽  
Gum Arabic ◽  
Wall Material ◽  
Industrial Processing ◽  
E Coli ◽  
The Stability ◽  
Bioactive Potential

The industrial processing of acerola generates a large amount of waste that is usually discarded, causing economic and environmental losses. Studies show that fruit residues are a rich source of bioactive compounds, which calls attention to new studies to enable the application in food products. In this study, β-carotene, anthocyanins, yellow flavonoids, vitamin C, total extractable polyphenols, and antioxidant activity by the ABTS●+ method were analyzed in the pulp and lyophilized acerola by-product. Therefore, the extract of the acerola by-product was subjected to the spray encapsulation process, using gum arabic and maltodextrin as wall material. The stability of vitamin C, phenolic compounds, and antioxidant activity by ABTS●+ method present in the nanoparticle and antimicrobial activity against the microorganisms E. coli and L. monocytogenes. Finally, the nanoparticle was applied to the nectar and the bioaccessibility for phenolic compounds and antioxidant capacity was verified. The results showed that the pulp and by-product of acerola showed relevant results for polyphenols (1,214.54 mg GAE/100g and 9,802.97 mg GAE/100g, respectively) and vitamin C (1,113.10 mg/100g and 6.039 mg/100 g, in that order). The bioactive compounds and antioxidant activity were maintained in the encapsulated extract, just as the nanoparticle showed bactericidal activity for E. coli. Overall, the results demonstrate the quality of the agroindustrial acerola residue in the form of nanoparticles as a source of bioactive compounds.

scholarly journals Characterization of functional components flour epicarp papaya (Carica papaya L) as a source of natural pigments

Respuestas ◽  
2019 ◽  
Vol 24 (2) ◽  
pp. 39-48
Author(s):  
Viviana Andrea Velasco Arango ◽  
John Edwin Sotelo Barbosa ◽  
Luis Eduardo Ordoñez Santos ◽  
José Igor Hleap Zapata
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Carica Papaya ◽  
Titratable Acidity ◽  
Carotenoid Content ◽  
Industrial Processing ◽  
Natural Pigments ◽  
Pharmaceutical Industries ◽  
Functional Components

Papaya (Carica papaya L) is some fruit rich in antioxidants and an important source for obtaining bioactive compounds. Its production, worldwide for the year 2017, was 13.3 million tons. In its industrial processing is obtained approximately between 15 and 20%, in relation to the weight of the fruit, of husks or epicarp, which are likely to be used in order to obtain organic compounds such as carotenoids and polyphenols, among others, contributing, in addition, to mitigate the effects on the environment, since generally, these shells are thrown into landfills of solid waste, generating serious problems of environmental pollution. The objective of this research was to characterize physicochemically the carotenoid pigments obtained from the papaya epicarp. A papaya epicarp flour was processed and it was determined, both in it and in the fresh epicarp, pH, titratable acidity, moisture content and dry matter. Likewise, the carotenoid content, the antioxidant activity and the content of phenolic compounds were determined. The results showed high values for physicochemical parameters. The content of carotenoid compounds for the fractions of β-carotene, α-carotene, β-cryptoxanthin, Zeaxanthin and lycopene ranged between 8,587 and 4,070 mg/100g of epicarp, with the highest value corresponding to β-cryptoxanthin and the lowest value the lycopene fraction. The antioxidant activity, expressed as inhibition of the DPPH radical, gave a value of 58.77 ± 3.038 IC50 mg/ml. The content of phenolic compounds measured in mg of gallic acid equivalents/g gave a result of 24.948 ± 0.728. The data obtained allow us to conclude that said flour can be used as a source of bioactive compounds and natural pigments both in the food industry and in the technical and pharmaceutical industries.

scholarly journals Influence of drying on bioactive compounds and antioxidant activity of fruits of guabiju (Myrcianthes pungens)

2021 ◽  
Vol 10 (8) ◽  
pp. e5510817024
Author(s):  
Vanessa Barbieri Bombana ◽  
Carolina Elisa Demaman Oro ◽  
Diane Rigo ◽  
Caroline Chies Polina ◽  
Andressa Franco Denti ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Vitamin C ◽  
Water Activity ◽  
Bioactive Compounds ◽  
Antioxidant Activities ◽  
Dry Extract ◽  
Influence Of Temperature ◽  
Physical Chemical ◽  
Influence Of Temperature On

The objective of this work was to evaluate the influence of temperature on the content of bioactive compounds of fruits of guabiju (Myrcianthes pungens (O. Berg) D. Legrand). The peel, pulp and seed of fresh guabiju were analyzed in relation to physical-chemical composition, metals, color, phenolic compounds, flavonoids, anthocyanins, vitamin C and antioxidant activity. On the dehydrated samples at temperature of 60 °C, where also determined the moisture and water activity. The fractions of the fruit showed high amounts of metals. After drying, moisture of 1.3, 1.0 and 0.9% were observed for peel, pulp and seed and water activity of 0.44 to 0.54. All the samples darkened, with less variation in the dehydrated peel (∆E 9.2). The samples showed high values of bioactive compounds, and in the fresh peel were observed higher levels of phenolic compounds (8459.8 mg EGA/100g dry extract), anthocyanins (152.0 mg/100 dry extract) and vitamin C (222.9 mg/100g) and on the dehydrated seed higher value of flavonoids (7480.7 mg EQ/100g dry extract). There was 86.3% degradation of anthocyanins in the dehydrated peel. The best values of antioxidant activities were obtained for the dehydrated peel (IC50 1.37 mg/mL), seed (IC50 1.49 mg/mL) and in the fresh peel (IC50 1.41 mg/mL).

scholarly journals BIOACTIVE COMPOUNDS AND ANTIOXIDANT ACTIVITY OF PINEAPPLE FRUIT OF DIFFERENT CULTIVARS

2016 ◽  
Vol 38 (3) ◽  
Author(s):  
ESTER ALICE FERREIRA ◽  
HELOISA ELIAS SIQUEIRA ◽  
EDUARDO VALERIO VILAS BOAS ◽  
VANESSA STAHL HERMES ◽  
ALESSANDRO DE OLIVEIRA RIOS
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Vitamin C ◽  
Bioactive Compounds ◽  
Antioxidant Properties ◽  
Carotenoid Concentration ◽  
Yellow Color ◽  
Pineapple Fruit ◽  
High Concentrations ◽  
Carotenoid Profile

ABSTRACT Pineapple is widely consumed and appreciated not only due to its taste and aroma, and also to its nutritional, functional and antioxidant properties, including its vitamin C and carotenoid contents. Brazil is one of the largest world’ pineapple producer, and Pérola and Smooth Cayenne cultivars are the most commonly grown and marketed, but their susceptibility to fusariosis can compromise cultivation. New cultivars resistant to this pathogen are available to meet the demands of pineapple producers and consumers. The aim of this study was to evaluate the content of bioactive compounds and antioxidant activity of pineapple fruits of Imperial, Victoria, IAC Fantástico and Gomo de Mel cultivars, as well as traditional Pérola and Smooth Cayenne cultivars. Fruits grown in the Triângulo Mineiro region were evaluated by colorimetry, determination of ascorbic acid and phenolic compounds by spectrometry, antioxidant activity by ABTS and carotenoid profile by HPLC. Regarding color, Gomo de Mel cultivar showed lower brightness and higher value of parameter b*, indicating a more intense yellow color in this fruit. This result is consistent with the highest carotenoid concentration in this cultivar. Another cultivar that stood out was Imperial, which, while maintaining high carotenoid levels, also showed high concentrations of vitamin C and phenolic compounds, and higher antioxidant activity. Victoria cultivar showed low levels of bioactive compounds and antioxidant activity, even lower than IAC Fantástico cultivar, which showed levels of bioactive compounds similar to traditional Pérola and Smooth Cayenne cultivars.

scholarly journals Quality of grape tomatoes in differents cultivation systems

2020 ◽  
Vol 9 (10) ◽  
pp. e7109109008
Author(s):  
André Mesquita Rocha ◽  
Andreia Aparecida dos Anjos Chagas ◽  
Gabriela Conceição Oliveira e Silva ◽  
Ernani Clarete da Silva ◽  
Washington Azevedo da Silva ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Vitamin C ◽  
Bioactive Compounds ◽  
Soluble Solids ◽  
Total Acidity ◽  
Soluble Solids Content ◽  
Fresh Matter ◽  
Tomato Fruits ◽  
Solids Content

Tomato is a fruit rich in bioactive compounds like lycopene, vitamin C and phenolic compounds. However, cultivation conditions can influence the concentration of these substances. In this study, the objective was to analyze quality characteristics of tomato fruits in different cultivation systems. The following characteristics were evaluated: pH, soluble solids content, total acidity, relationship between soluble solids content and total acidity, instrumental color parameters (L *, a *, b *, chroma and hue), texture, bioactive compounds (total carotenoids, lycopene, total phenolic compounds and vitamin C) and antioxidant activity of grape tomato fruits grown in a greenhouse in different systems (soil x substrate). A completely randomized design was used, with two treatments and four replications. The analysis were performed by official methods and in triplicate. The pH, soluble solids, texture, color, lycopene, vitamins C and antioxidant activity were not affected by the cultivation system used. However, grape-type tomatoes grown in substrate showed higher levels of carotenoids (36.31 µg.100 g-1 fresh matter), phenolic compounds (68.37 mg GAE.100 g-1 fresh matter) and ratio between total soluble solids and total acidity (17.90), and lower total acidity (0.58% citric acid 100 g-1), which represents a nutritional, sensorial and functional advantage for the consumer.

Microencapsulation of Brazilian Cherokee blackberry extract by freeze-drying using maltodextrin, gum Arabic, and pectin as carrier materials

2021 ◽  
pp. 108201322110689
Author(s):  
Carolina E. Demaman Oro ◽  
Natalia Paroul ◽  
Marcelo L. Mignoni ◽  
Giovani L. Zabot ◽  
Geciane T. Backes ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Freeze Drying ◽  
Gum Arabic ◽  
In Vitro Digestion ◽  
Wall Material ◽  
Total Phenolic ◽  
Irregular Structures ◽  
Amorphous Structures

There are many blackberry cultivars in Brazil; however, the characteristics and applications of the Cherokee cultivar have not yet been widely studied. For this reason, this research investigated the behaviour of maltodextrin (MD), gum Arabic (GA), and pectin (PEC), as carriers combined in different proportions (20% MD, 15% MD  +  5% GA, 15% MD  +  5% PEC), on encapsulation of Cherokee blackberry pulp extract obtained by freeze-drying. The results of moisture content (2.73-3.36%), water activity (aw) (0.11–0.15), solubility (52.40–54.11%), hygroscopicity (17.59–21.11%), colour (hue 0.24–0.32), retention of anthocyanins (51.55–60.53%), total phenolic compounds (39.72–70.73 mg GAE/100g), antioxidant activity at 25 mg/mL (77.89–80.02%), IC50 (12.26–14.53), simulated in vitro digestion and morphology were discussed. Concerning morphology, blackberry powders had irregular structures and amorphous structures. Comparatively, the best results were obtained for MD-GA. MD-GA presented the highest content of phenolic compounds (70.73  ±  1.84 mg GAE/100g) and antioxidant activity (80.02%), as well as the lowest IC50 value (12.26). In general, all powders showed an increase in phenolic compounds during in vitro digestion, because of the pH conditions and digestive enzymes present in the simulated digestive fluid. This result shows that the wall material provides protection, since the blackberry rich extract (RE) showed degradation of phenolic compounds in in vitro digestion. In this sense, freeze-drying is a suitable technique for the encapsulation of Cherokee blackberry pulp extract.

scholarly journals Effect of Flourensia cernua Bioactive Compounds on Stability of an Oil-in-Water (O/W) Emulsion

2021 ◽  
Vol 11 (6) ◽  
pp. 13997-14006
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Gum Arabic ◽  
Microbiological Analysis ◽  
Water Emulsion ◽  
Flourensia Cernua ◽  
Fungistatic Activity ◽  
Oil In Water ◽  
The Stability ◽  
Oil In Water Emulsion

The stability of O / W emulsions cannot be controlled by just the emulsifier additives; antioxidants are needed to improve the stability of the emulsified system and protect against lipid oxidation. This study aimed to evaluate the effect of the bioactive compounds of tarbush Flourensia cernua as natural stabilizers of an oil-in-water (O/W) emulsion based on glycerol, gum arabic, jojoba oil, and candelilla wax under refrigeration conditions. The samples were coded as EBCT (emulsion with bioactive compounds of tarbush) and CE (control emulsion). These were characterized in terms of opacity and transparency and evaluated in terms of the system's stability, antioxidant activity, and microbiological analysis during storage. EBCT showed higher transmittance and minor opacity concerning CE. Bioactive compounds of tarbush showed higher antioxidant activity in oil in water emulsion, as measured by ABTS and DPPH. The microbiological analysis results demonstrated that bioactive compounds presented a higher fungistatic effect on yeast growth in the emulsion. EBCT showed higher stability, antioxidant, and fungistatic activity relative to CE, without any significant storage differences during 4 weeks in refrigeration conditions. This research provides the agri-food industry interesting results to formulate a stabilized green emulsion with bioactive compounds of tarbush.

scholarly journals Bioactive compounds and antioxidant activity in tomatoes (Lycopersicon esculentum L.) cultivars in natura and after thermal processing

2020 ◽  
Vol 9 (11) ◽  
pp. e44991110192
Author(s):  
Angela Vacaro de Souza ◽  
Jéssica Marques de Mello ◽  
Vitória Ferreira da Silva Fávaro ◽  
Victória Farias da Silva ◽  
Diogo de Lucca Sartori ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Lycopersicon Esculentum ◽  
Vitamin C ◽  
Bioactive Compounds ◽  
Thermal Processing ◽  
Antioxidant Activities ◽  
The Impact ◽  
Β Carotene

The aim of the study was to evaluate the impact of processing by cooking in natura fruits on the content of bioactive compounds - vitamin C and ascorbic acid, phenolic compounds, flavonoids, carotenoids and anthocyanins, lycopene and β-carotene - and on antioxidant activity - DPPH and FRAP - of 9 varieties of commercial and non-commercial tomatoes. The fruits were harvested when they reached the point of physiological maturation, selected and evaluated in natura, and after grinding and cooking for 30 minutes. At the end of the experiment it was found that all bioactive compounds analyzed showed quantitative reductions when the fruits were processed, with cherry cultivars - 7, 8 and 9 - those that showed superior results compared to different bioactive compounds evaluated, proving to be interesting to be better explored. Regarding the antioxidant activities, the processed fruits of these cultivars showed less losses showing potential to be submitted to processing.

scholarly journals Microencapsulation of Horseradish (Armoracia rusticana L.) Juice Using Spray-Drying

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1332
Author(s):  
Lolita Tomsone ◽  
Ruta Galoburda ◽  
Zanda Kruma ◽  
Vanessa Durrieu ◽  
Ingmars Cinkmanis
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
High Performance ◽  
Soy Protein Isolate ◽  
Gum Arabic ◽  
Bioactive Compound ◽  
Protein Isolate ◽  
Wall Material ◽  
Total Phenolic ◽  
Wall Materials

Horseradish contains many bioactive compounds with antioxidant activity. The current study aimed to evaluate the effect of various wall materials and their ratios on the physical properties and bioactive-compound retention and stability in microencapsulated horseradish leaf and root juices. Horseradish juice was microencapsulated using maltodextrin, maltodextrin/gum Arabic, soy protein isolate, and starch with three different core-to-wall ratios. The total phenolic, total flavonoid, total flavan-3-ol, and total phenolic-acid contents, as well as antioxidant activity, were determined using spectrophotometric methods, whereas individual phenol profiles were determined by high-performance liquid chromatography (HPLC). Multivariate analysis of variance showed that plant material, wall material, and core-to-wall ratio had a significant effect on the bioactive-compound retention and antioxidant-activity preservation. Microcapsules produced from horseradish leaf juice had a significantly higher content of phenolic compounds and antioxidant activity compared to root-juice microcapsules. However, better retention was observed for microencapsulated horseradish root juice. Maltodextrin and maltodextrin/gum Arabic were the most effective wall materials for the retention of bioactive compounds, while they also had a smaller particle size and better solubility. The horseradish-juice microcapsules possess a high content of rutin. The highest stability of bioactive compounds after storage was found at a core-to-wall ratio of 20:80.

Immobilization of Oat Bran Polyphenols in Complex Coacervates of Whey Protein and Malthodextrin

2020 ◽  
Vol 50 (3) ◽  
pp. 460-469
Author(s):  
Damir Zyaitdinov ◽  
Alexandr Ewteew ◽  
Anna Bannikova
Keyword(s):  
Antioxidant Activity ◽  
Enzymatic Hydrolysis ◽  
Whey Protein ◽  
Bioactive Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Wall Material ◽  
Total Phenolic ◽  
Oat Bran ◽  
Kinetics Of

Introduction. Bioactive compounds are a very popular topic of modern food science, especially when it concerns obtaining polyphenols from cereals. The antiradical, antioxidant, and anti-inflammatory properties of these ingredients allow them to inhibit and prevent coronary, artery, and cardiovascular diseases, as well as several types of cancer. Encapsulation is an effective technology that protects bioactive ingredients during processing and storage. In addition, it also prevents any possible interaction with other food constituents. The research objective was to obtain effective tools of controlled delivery of bioactive compounds. The study featured whey protein as a wall material in combination with maltodextrin to encapsulate the bioactives from oat bran. Study objects and methods. The processed material was oat bran. The technology of its biotransformation was based on ultrasound processing and enzymatic hydrolysis. The antioxidant properties were determined using a coulometer of Expert – 006-antioxidants type (Econix-Expert LLC, Moscow, Russia). Separation and quantitative determination of extract were followed using a Stayer HPLC device (Akvilon, Russia) and a system column Phenomenex Luna 5u C18(2) (250×4.6 mm). The total phenolic content was measured by a modified Folin-Ciocalteu method. To prepare microcapsules, whey protein concentrate (WPC) and maltodextrin (MD) solutions were mixed at ratios 6:4, 4:6, and 5:5. After that, the mixes were treated by ultrasonication and 10% w/w of guar gum solution as double wall material. The encapsulation efficiency (EE) was determined as a ratio of encapsulated phenolic content to total phenolic content. A digestion protocol that simulates conditions of the human gastric and intestinal tract was adapted to investigate the release kinetics of the extracts. Results and discussion. Ferulic acid is the main antioxidant in cereals. Its amount during extraction was consistent with published data: 9.2 mg/mL after ultrasound exposure, 9.0 mg/mL after enzymatic extraction, and 8.6 mg/mL after chemical treatment. The antioxidant activity of the obtained polyphenols was quite high and reached 921 cu/mL. It depended on the concentration of the preparation in the solution and the extraction method. The polyphenols obtained by ultrasonic exposure and enzyme preparations proved to have a more pronounced antioxidant activity. The highest EE (95.28%) was recorded at WPC:MD ratio of 60:40. In vitro enzymatic hydrolysis protocol simulating digestion in the gastrointestinal tract was used to study the effect of capsule structural characteristics on the kinetics of polyphenol release. The percentage of o polyphenols released from capsules ranged from 70% to 83% after two hours of digestion, which confirmed the effectiveness of microencapsulation technology. Conclusion. The research confirmed the possibility of using polyphenols obtained by the biotechnological method from oat bran as functional ingredients. Eventually, they may be used in new functional products with bifidogenic properties. Whey protein can be used to encapsulate polyphenols as the wall material of microcapsules.

scholarly journals The Effects of Bioactive Compounds from Blueberry and Blackcurrant Powder on Oat Bran Pastes: Enhancing In Vitro Antioxidant Activity and Reducing Reactive Oxygen Species in Lipopolysaccharide-Stimulated Raw264.7 Macrophages

Antioxidants ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 388
Author(s):  
Xiao Dan Hui ◽  
Gang Wu ◽  
Duo Han ◽  
Xi Gong ◽  
Xi Yang Wu ◽  
...  
Keyword(s):  
Reactive Oxygen Species ◽  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Reactive Oxygen ◽  
Oxygen Species ◽  
Raw264.7 Macrophages ◽  
Oat Bran

In this study, blueberry and blackcurrant powder were chosen as the phenolic-rich enrichments for oat bran. A Rapid Visco Analyser was used to form blueberry and blackcurrant enriched oat pastes. An in vitro digestion process evaluated the changes of phenolic compounds and the in vitro antioxidant potential of extracts of pastes. The anthocyanidin profiles in the extracts were characterised by the pH differential method. The results showed that blueberry and blackcurrant powder significantly increased the content of phenolic compounds and the in vitro antioxidant capacity of pastes, while the total flavonoid content decreased after digestion compared to the undigested samples. Strong correlations between these bioactive compounds and antioxidant values were observed. Lipopolysaccharide-stimulated RAW264.7 macrophages were used to investigate the intracellular antioxidant activity of the extracts from the digested oat bran paste with 25% enrichment of blueberry or blackcurrant powder. The results indicated that the extracts of digested pastes prevented the macrophages from experiencing lipopolysaccharide (LPS)-stimulated intracellular reactive oxygen species accumulation, mainly by the Kelch-like ECH-associated protein 1 (Keap1)/nuclear factor erythroid 2-related factor 2 (Nrf2) signalling pathway. These findings suggest that the bioactive ingredients from blueberry and blackcurrant powder enhanced the in vitro and intracellular antioxidant capacity of oat bran pastes, and these enriched pastes have the potential to be utilised in the development of the functional foods.

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